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You are here: Home / Dairy Free / Braised Chicken Thighs with Wild Rice Pilaf

March 2, 2015 By Kaitlin Leave a Comment

Braised Chicken Thighs with Wild Rice Pilaf

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This cold weather just won’t let up, so my cravings for comfort foods keep on coming! This recipe for Braised Chicken Thighs with Wild Rice Pilaf comes from the March 2015 issue of Cooking Light. It takes a little longer to make (~1 hour) so it’s probably better for a weekend meal.

Braised Chicken Thighs with Wild Rice Pilaf

You brown the chicken thighs in the same pot that you make the rice in, so it adds a subtle roasted flavor to the rice as well. This Braised Chicken Thighs with Wild Rice Pilaf recipe is also a one pot meal, so less dishes! The pilaf is loaded with carrots, Brussels sprouts, and golden raisins and work surprisingly well together!

Braised Chicken Thighs with Wild Rice Pilaf

Ingredients:

  • 1/4 cup walnut halves
  • 1 tablespoon olive oil
  • 6 skinless, boneless chicken thighs
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup uncooked wild rice
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/4 cup chopped celery
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 cups unsalted chicken stock
  • 1 cup water
  • 1/4 cup golden raisins
  • 8 ounces Brussels sprouts, trimmed and halved
  • 1 tablespoon cider vinegar
  • lemon wedges, optional

Heat a large pot over medium-high heat (I used a pasta pot). Add the walnuts and cook for 5 minutes to toast, stirring occasionally. Remove the walnuts from the pan and coarsely chop. Set aside.

IMG_0744

 

Add the olive oil to the pan, swirling to coat. Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the pan and cook for 4 minutes. Flip the chicken and cook for 3 minutes. Remove and add to a plate to reserve. (The chicken won’t be cooked through yet).

IMG_0747

Add the rice, onion, carrots, celery, and thyme to the pan.

IMG_0748

Cook for 3 minutes, stirring to coat the rice.

IMG_0749

Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper as well as the chicken stock and 1 cup water. Scrape the pan with a wooden spoon to loosen all the browned bits. Reduce the heat to low, cover, and cook for 45 minutes at a low simmer.

IMG_0750

After 45 minutes, return the chicken thighs to the pan, pushing them down into the rice.

IMG_0751

Top with raisins and Brussels sprouts.

IMG_0752

Cover and return to a simmer, cooking for another 12 minutes or until the liquid is absorbed and the chicken is fully cooked through.

IMG_0753

Remove the chicken and add to a plate. Stir the walnuts and vinegar into the rice mixture.

IMG_0754

Serve the rice mixture with the braised chicken thighs. I’d suggest adding a bit of lemon juice to finish off the dish.Braised Chicken Thighs with Wild Rice Pilaf

The flavors of this recipe for Braised Chicken Thighs with Wild Rice Pilaf work really nicely! I think the extra bit of acid at the end from the lemon brings it from good to great. The meal is really easy to make, but your kitchen begins smelling great pretty early on so waiting for the rice to finish cooking is tough! 🙂
Braised Chicken Thighs with Wild Rice Pilaf

Braised Chicken Thighs with Wild Rice Pilaf

Kaitlin @ I Can Cook That
A one pot meal recipe for braised chicken thighs, served with a wild rice pilaf
Print Recipe
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Main Course
Servings 4 servings

Ingredients
  

  • 1/4 cup walnut halves
  • 1 tablespoon olive oil
  • 6 skinless boneless chicken thighs
  • 1/2 teaspoon kosher salt divided
  • 1/2 teaspoon freshly ground black pepper divided
  • 1 cup uncooked wild rice
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/4 cup chopped celery
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 cups unsalted chicken stock
  • 1 cup water
  • 1/4 cup golden raisins
  • 8 ounces Brussels sprouts trimmed and halved
  • 1 tablespoon cider vinegar
  • lemon wedges optional

Instructions
 

  • Heat a large pot over medium-high heat (I used a pasta pot). Add the walnuts and cook for 5 minutes to toast, stirring occasionally. Remove the walnuts from the pan and coarsely chop. Set aside.
  • Add the olive oil to the pan, swirling to coat. Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the pan and cook for 4 minutes. Flip the chicken and cook for 3 minutes. Remove and add to a plate to reserve. (The chicken won’t be cooked through yet).
  • Add the rice, onion, carrots, celery, and thyme to the pan.
  • Cook for 3 minutes, stirring to coat the rice.
  • Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper as well as the chicken stock and 1 cup water. Scrape the pan with a wooden spoon to loosen all the browned bits. Reduce the heat to low, cover, and cook for 45 minutes at a low simmer.
  • After 45 minutes, return the chicken thighs to the pan, pushing them down into the rice.
  • Top with raisins and Brussels sprouts.
  • Cover and return to a simmer, cooking for another 12 minutes or until the liquid is absorbed and the chicken is fully cooked through.
  • Remove the chicken and add to a plate. Stir the walnuts and vinegar into the rice mixture.
  • Serve the rice mixture with the chicken. I’d suggest adding a bit of lemon juice to finish off the dish.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Braised, Chicken, One Pot Meals, Pilaf, Thighs, Wild Rice
(Visited 1,673 time, 1 visit today)

Related posts:

Sheet Pan Chicken with Cauliflower and Carrots Pressure Cooker Chicken BrothPressure Cooker Chicken Broth Slow Cooker Saucy Chicken Over RiceSlow Cooker Saucy Chicken Over Rice Pumpkin Curry Chicken with Potatoes and Peas

Filed Under: Dairy Free, Gluten Free, Poultry Tagged With: Braised, Brussels Sprouts, Carrots, Celery, Chicken Thighs, Dairy Free, Gluten Free, Golden Raisins, I Can Cook That, Pilaf, Poultry, Recipe, Walnuts, Wild Rice

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